I completed the introduction course at the Edison Institute of Nutrition and plan on continuing my education with my goal as getting certified as a Nutrition Consultant and eventually become a Master Nutritionist specializing in food allergies. Every day I am learning fascinating new things that i'm just bursting to share with anyone who might be interested! I will continue adding to old and new posts as I continue learning.

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Wednesday, October 28, 2015

White Vs Brown Rice

Whole grain rice, like whole grain wheat, retains all of the nutrients, including those that are concentrated in the outer layers. This has lead to the current emphasis on BROWN rice, which is based on the rationale similar to that for whole wheat bread. However, unlike wheat which is still most often eaten with little refining (except in industrially developed countries like the U.S.) most of the rice eaten in the world is polished.

Polished rice has the outer husk and the outer layer of bran removed. Its often said that this is done to improve appearance and taste and that many of the vitamins and minerals contained in the outer layers are sacrificed. However, research has shown that the proteins of polished rice are more available than those in unpolished rice.
Polished rice also keeps better than brown rice and the decrease in bran makes intestinal gas less likely.

Polishing does remove a large portion or the vitamins and minerals, especially the B vitamins and thiamin.

Rice is a well balanced food, and while it does not contain an unusually high percentage of protein, tis protein is of particularly good quality (though it is more assessable in polished rice).

Calorie for calorie, rice was found to require 50% less insulin than potato. Thus an ideal source of carbohydrate for diabetics.